Quesabirria Tacos: The Ultimate Guide to Making Them at Home

Quesabirria Tacos: Prepare to embark on a culinary adventure that will redefine your taco experience! Imagine sinking your teeth into a crispy, cheese-laden tortilla, bursting with tender, slow-braised beef that’s been simmered in a rich, flavorful consommé. That, my friends, is the magic of Quesabirria Tacos, and I’m thrilled to share my version of this sensational dish with you.

Originating from Tijuana, Mexico, Quesabirria is a relatively recent culinary innovation that has taken the food world by storm. While birria, a traditional goat stew, has been a beloved staple in Mexican cuisine for generations, the addition of melted cheese and the transformation into a taco format is a stroke of pure genius. It’s a testament to the creativity and adaptability of Mexican food culture.

What makes Quesabirria Tacos so irresistible? It’s the symphony of textures and flavors. The crispy tortilla provides a delightful crunch, while the melted cheese offers a gooey, savory counterpoint to the incredibly tender and flavorful beef. But the real secret lies in the consommé, a deeply aromatic and intensely flavored broth that’s used both to braise the meat and as a dipping sauce for the finished tacos. People love this dish because it’s an explosion of taste in every bite, a comforting and satisfying meal that’s perfect for sharing (or not!). Get ready to learn how to make the most amazing Quesabirria Tacos you’ve ever tasted!

Ingredients:

• For the Birria (Stew):
• 3 lbs beef chuck roast, cut into 2-3 inch pieces
• 2 lbs beef short ribs
• 4 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 2 dried chiles de árbol (optional, for extra heat), stemmed and seeded
• 1 large white onion, quartered
• 6 cloves garlic, peeled
• 2 bay leaves
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tbsp apple cider vinegar
• 8 cups beef broth
• Salt and black pepper to taste
• For the Tacos:
• 12 corn tortillas
• 2 cups shredded Oaxaca cheese (or Monterey Jack)
• 1/2 cup chopped cilantro
• 1/2 cup chopped white onion
• Vegetable oil, for frying
• For the Consommé (Dipping Broth):
• Reserved birria broth (from the stew)
• Chopped cilantro, for garnish
• Chopped white onion, for garnish
• Lime wedges, for serving

Preparing the Birria (Stew):

1. Rehydrate the Chiles: The first step is crucial for unlocking the rich flavors of the dried chiles. Place the guajillo, ancho, pasilla, and chiles de árbol (if using) in a large bowl. Pour boiling water over them until they are submerged. Let them soak for about 20-30 minutes, or until they are softened and pliable. This will make them easier to blend and release their vibrant color and flavor.
2. Blend the Chile Paste: Once the chiles are rehydrated, drain them, reserving about 1 cup of the soaking liquid. Place the chiles in a blender along with the onion, garlic, oregano, cumin, ginger, cinnamon, cloves, and apple cider vinegar. Add about 1/2 cup of the reserved soaking liquid to help the mixture blend smoothly. Blend until you have a smooth paste. If needed, add more of the reserved liquid, a tablespoon at a time, until you achieve the desired consistency.
3. Sear the Beef: Season the beef chuck roast and short ribs generously with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat a tablespoon or two of vegetable oil over medium-high heat. Sear the beef in batches, being careful not to overcrowd the pot. Sear on all sides until nicely browned. This step is important because it adds depth of flavor to the birria. Remove the seared beef from the pot and set aside.
4. Cook the Birria: Pour off any excess grease from the pot. Add the chile paste to the pot and cook over medium heat for about 5-7 minutes, stirring constantly, until fragrant. This will help to bloom the spices and deepen the flavor of the sauce. Be careful not to burn the paste.
5. Combine and Simmer: Return the seared beef to the pot. Add the bay leaves and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 3-4 hours, or until the beef is very tender and easily shreds with a fork. The longer it simmers, the more flavorful the birria will become. I usually aim for at least 4 hours.
6. Shred the Beef: Once the beef is cooked, remove it from the pot and let it cool slightly. Shred the beef using two forks. Discard any bones or excess fat.
7. Strain the Broth: Strain the broth through a fine-mesh sieve into a separate bowl. This will remove any solids and create a smooth, flavorful consommé for dipping. Set the consommé aside.
8. Return Beef to Broth: Return the shredded beef to the pot with the strained broth. Stir to combine. Taste and adjust seasoning with salt and pepper as needed.

Assembling and Cooking the Quesabirria Tacos:

1. Prepare Your Work Station: Have all your ingredients ready to go. This includes the shredded birria, shredded Oaxaca cheese, chopped cilantro, chopped white onion, corn tortillas, and vegetable oil.
2. Heat the Oil: Heat a large skillet or griddle over medium heat. Add about 1/4 inch of vegetable oil to the skillet. You want enough oil to lightly fry the tortillas.
3. Dip the Tortillas: This is the key to getting that signature red color and flavor on the tortillas. Dip each corn tortilla into the reserved birria consommé, coating both sides. Don’t soak them, just a quick dip is enough.
4. Assemble the Tacos: Place the dipped tortilla on the hot skillet. Add a generous amount of shredded Oaxaca cheese to one half of the tortilla. Top with a spoonful or two of the shredded birria.
5. Fold and Cook: Fold the tortilla in half, creating a taco. Cook for about 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. Use a spatula to gently press down on the taco while it’s cooking to ensure even browning and melting of the cheese.
6. Repeat: Repeat the dipping, filling, and cooking process for the remaining tortillas and birria.
7. Garnish and Serve: Once the tacos are cooked, remove them from the skillet and place them on a plate. Garnish with chopped cilantro and chopped white onion.

Serving the Quesabirria Tacos:

1. Prepare the Consommé: Reheat the reserved birria consommé if needed. Pour the consommé into small bowls or cups for dipping.
2. Garnish the Consommé: Garnish the consommé with chopped cilantro and chopped white onion.
3. Serve Immediately: Serve the quesabirria tacos immediately while they are hot and crispy, along with the consommé for dipping and lime wedges for squeezing. The combination of the crispy, cheesy tacos and the rich, flavorful consommé is simply irresistible.

Conclusion:

So, there you have it! This Quesabirria Tacos recipe isn’t just another taco recipe; it’s an experience. The rich, savory birria, the crispy, cheesy tortilla, and that unforgettable consommé for dipping – it’s a symphony of flavors and textures that will have you craving more. I truly believe this is a must-try for any food lover, whether you’re a seasoned home cook or just starting your culinary journey.

Why is this recipe a must-try? Because it delivers restaurant-quality quesabirria right in your own kitchen. Forget waiting in long lines or paying exorbitant prices. With a little patience and this detailed guide, you can create a truly authentic and incredibly delicious meal that will impress your family and friends. The depth of flavor achieved through the slow braising process is simply unmatched, and the crispy, cheesy taco shell adds the perfect textural contrast. Plus, the consommé is like liquid gold – a concentrated burst of umami that elevates the entire experience.

But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations. While the classic cilantro and onion topping is always a winner, consider adding a dollop of guacamole or a drizzle of your favorite hot sauce for an extra kick. For a vegetarian twist, you could substitute the beef with shredded jackfruit or mushrooms, braised in the same flavorful broth. You could even use the birria to make quesabirria ramen, birria pizza, or even birria grilled cheese! The possibilities are endless.

Serving Suggestions and Variations:

* Classic: Serve with chopped cilantro, diced white onion, and a side of consommé for dipping.
* Spicy: Add a drizzle of your favorite hot sauce or a few slices of pickled jalapeños.
* Creamy: Top with a dollop of guacamole or sour cream.
* Vegetarian: Substitute the beef with shredded jackfruit or mushrooms.
* Fusion: Use the birria to make quesabirria ramen, birria pizza, or birria grilled cheese.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The key is to not be intimidated by the ingredient list or the cooking time. Trust the process, follow the instructions carefully, and you’ll be rewarded with the most amazing Quesabirria Tacos you’ve ever tasted.

Now, it’s your turn! I’m so excited for you to try this recipe and experience the magic of quesabirria for yourself. Don’t be afraid to experiment with different toppings and variations to make it your own. And most importantly, don’t forget to share your experience! I would absolutely love to hear your feedback, see your photos, and learn about any creative twists you’ve added. Tag me in your social media posts or leave a comment below – I can’t wait to see what you create! Happy cooking, and enjoy your delicious homemade Quesabirria Tacos! I hope this recipe becomes a staple in your household, bringing joy and deliciousness to your table for years to come. Remember, the best meals are made with love, so put on some music, gather your ingredients, and get ready to create something truly special.

---